Poppy Seed Chicken
5 c. chicken breasts, cooked and cubed
1 c. sour cream
2 cans condensed cream of chicken soup
2 cups crushed Ritz crackers (about 1 1/2 rolls of crackers)
1/2 c. melted butter
1 Tbsp poppy seeds
1 tsp Worcestershire sauce
1/4 tsp celery salt
1 tsp minced garlic
1 Tbsp lemon juice
1/4 tsp pepper
Preheat oven to 350 degrees.
Boil raw chicken breasts for 20 minutes. Let chicken cool slightly and cut into one inch cubes.
Place cubed chicken in a greased 9×13 casserole dish.
Stir together the condensed soup and sour cream. Add the Worcestershire, celery salt, garlic, lemon juice, and pepper to the soup and sour cream mixture. Pour over the chicken.
In a separate bowl, stir together the crushed crackers, poppy seeds and melted butter. Sprinkle over the chicken and sauce.
Bake for 30 minutes in the preheated oven, until the top of the casserole is browned and the sauce is bubbly.
Serve plain or over rice.